SERVES 4 PREP 5 MINUTES COOK 10 MINUTES
2 tablespoons extra virgin olive oil
4 chicken breast schnitzels (uncrumbed)
1 tablespoon finely chopped fresh rosemary
¹⁄³ cup small fresh oregano sprigs
2 tablespoons honey
200g green beans, trimmed
3 vine-ripened tomatoes
3 baby cucumbers
½ red onion
1 green capsicum
¹⁄³ cup drained kalamata olive wedges
1 tablespoon lemon juice
Toasted crusty bread, to serve
1 Preheat oven to 240°C/220°C fan-forced.
2 Heat half the oil in a large heavy-based flameproof roasting pan over medium-high heat. Sprinkle chicken with rosemary. Season with salt and pepper. Add chicken to pan. Cook for 2 minutes or until browned. Turn over. Sprinkle with oregano and drizzle with honey. Bake for 6 to 8 minutes or until chicken is cooked through, adding beans to dish for the last 5 minutes of cooking time.
3 Meanwhile, cut tomatoes and cucumbers into wedges. Thinly slice onion. Roughly chop capsicum. Crumble fetta. Place in a large bowl with olives, lemon juice and remaining oil. Season with salt and pepper. Toss to combine.
4 Serve chicken with salad and crusty bread. NUTRITION: (per serve) 2522kj; 19.4g fat; 5.6g sat fat; 57g protein; 44.1g carbs; 10.7g fibre; 130mg chol; 715mg sodium.